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Packed with protein, vegetables and fiber, this Healthy Lasagna Soup, and is one of the most delicious and flavorful low-calorie and gluten-free pasta soups out there. The soup is super delicious and easy to make, and is an absolute crowd pleaser.
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Soup is delicious. Pasta is delicious. Pasta soup is doubly delicious! And if your family loves soups with pasta, this recipe is going to be a huge hit in your household. You’ll just need some simple ingredients and a few minutes in the kitchen to put this satisfying and filling meal together, and once you give it a try, it’s going to be on your weeknight dinner menu for sure!
If you love pasta in your soups, you may want to try my Healthy Pasta e Fagioli and High Protein Minestrone Soup recipes too.
Why You’ll Love This Recipe
- Low fat: This high protein lasagna soup has 6 total grams of fat per serving. You could easily add another tablespoon of olive oil to this recipe or use a higher fat ground meat and it would still be low fat.
- Low calorie: With just 318 calories per serving, this soup is the perfect low calorie meal you can enjoy when you’re on a weight loss journey.
- Protein rich: Packing in 26 grams of protein per serving and lots of fiber, this soup is an incredible complete meal in itself.
- Easy dinner: It’s super easy to make! All you need is a few minutes and one single pot.
Looking for more delicious ways to cook with lasagna noodles? Try my Healthy Skillet Lasagna or Spaghetti Squash Lasagna for dinner. They're both delicious!
Ingredients
- Ground meat: You can use ground turkey or lean ground beef to make this lasagna soup. They are similar in fat content and both are a good source of protein. You can also use ground chicken or ground pork as well.
- Aromatics: We're using white onion and garlic to add aroma and flavor to our vegetables and meat as it cooks creating a base of flavors to build on when we add other ingredients.
- Zucchini: To add extra nutrition and fiber. You can also use summer squash or spaghetti squash instead.
- Chicken broth: Choose low-sodium to give yourself a bit more control over the sodium in your soup. You can use beef broth or vegetable broth or homemade stock as well.
- Olive oil: A good source of healthy fats to saute the vegetables.
- Marinara sauce: Use any good quality marinara sauce of your choice.
- Seasonings: Just some salt, pepper and Italian seasoning for the flavor.
- Lasagna noodles: Choose from gluten free lasagna, whole grain lasagna, Paleo almond flour lasagna or low carb lasagna. gluten free lasagna, whole grain lasagna, Paleo almond flour lasagna or low carb lasagna, depending on your dietary goals. I always recommend a high fiber version, since white pasta typically has very little protein and fiber, and is not as nutritious.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- More vegetables: Feel free to add non-starchy vegetables you enjoy! Spinach, kale, bell peppers, eggplant, and mushrooms would all make wonderful additions to this soup recipe.
- Pasta swap: You can also use a short pasta instead of lasagna noodles if you want to!
- Vegetarian: To make this a plant-based meal, you can swap the ground meat for meatless crumbles, beans, or lentils instead! Also, use vegetable broth in place of the chicken broth.
- Bean power: Add a can of drained cannellini beans to the pot to lend more protein and fiber to the lasagna soup.
- Make it spicy: If you like a bit of heat, you can add a pinch or so of red pepper flakes or cayenne into the mix.
How to Make Healthy Lasagna Soup
Ready to make this low calorie lasagna soup? Here’s what you’ll need to do.
Step 1: Saute veggies: Add the diced onion, zucchini and garlic to a large pot with the olive oil and a splash of the broth (enough to coat the bottom) and bring to a medium heat.
Step 2: Add turkey: Add the ground turkey to the vegetables. Use a wooden spoon to break up the turkey as it cooks in the pot.
Step 3: Add sauces & seasonings: Add the marinara sauce, remaining broth, Italian seasoning, salt and pepper to the pot then cook for 7 minutes to warm.
Step 4: Add noodles: Break the lasagna noodles into 2-inch pieces and add them to the pot. Cover and cook for 5 minutes or until the noodles are cooked.Garnish with fresh basil and serve!
Storage Directions
- Storing: Leftovers can be stored in the fridge for up to four days. I do not recommend freezing this soup as the lasagna noodles will fall apart.
- Reheating: Reheat it on the stove over medium heat until heated through or use the microwave to heat individual servings. You may need to add a bit of broth as the soup may thicken when stored.
Serving Suggestions
This one-pot lasagna soup doesn't need much. Consider adding a bowl of healthy Olive Garden salad or a simple tomato cucumber salad, some garlic bread, or a whole grain bread to go with it if you really want to pair it with a side.
Sometimes, when I have some leftover cauliflower bread, I pair it with a bowl of this soup.
Expert Tips
- Cook right: Cook the pasta until it is just a bit undercooked, so that it’s al dente by the time you serve. Overcooking may cause it to become mushy. Since different pastas cook differently check the package for recommended cooking times.
- Time it: The cooking time may vary depending on the brand of pasta you use. Check the cooking time on the pasta package before you discard it.
- Make it cheesy: For some extra flavor, top the healthy lasagna soup with grated Parmesan cheese right before you garnish.
- Brown the meat: To build more flavor, you can also brown the meat and then add in the veggies. The Maillard reaction really helps create a nice savory base for the soup.
Recipe FAQs
Yes, you can! Start by sautéing the vegetables with the olive oil and a splash of broth using the saute function of your pressure cooker. Next, add the ground turkey to the pot. Cook the meat until it is no longer pink while breaking it up with a spatula. Add the remaining ingredients including the lasagna to the pot. Place the lid on the Instant Pot, turn the valve to sealing. Cover and cook on high pressure for 3 minutes. Allow the pot to natural release for 5 minutes before turning the valve to venting and removing the cover. Stir the ingredients, garnish with basil and serve!
Yes, this method works great if you will be out of the house for the day. Place all the ingredients in a slow cooker except the noodles. Cover the pot and cook on low for 6-8 hours or on high 4-6 hours. The last 30-minutes of cooking, place the noodles in the pot to cook. Stir the ingredients and break up the meat if needed. Garnish with basil and serve!
It depends on the ingredients used to make them. High fiber and high protein pastas are made using edamame, black beans, lentils, chickpeas, and other legumes which may have different flavor profiles. I always recommend you try them before adding them to a recipe. Everyone's taste buds are different and you may have to try many before finding one you like.
More Delicious Soup Recipes
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Healthy Lasagna Soup
Ingredients
- 1 lb lean ground turkey
- 1 cup white onion diced
- 1.5 cups zucchini diced
- 4 tablespoons garlic minced
- 1 tablespoon extra virgin olive oil
- 4 cups low sodium chicken broth
- 24 oz marinara sauce
- 2 teaspoons Italian seasoning
- 8 oz lasagna noodles or pasta of choice - high protein, high fiber
- salt and pepper to taste
- fresh basil for garnish
Instructions
Stovetop Instructions
- Add the diced onion, zucchini and garlic to a large pot with the olive oil and a splash of the broth (enough to coat the bottom) and bring to a medium heat.
- Cook the veggies 2-3 minutes then add the ground turkey. Breaking up the turkey as it cooks.
- Add the marinara sauce, broth, Italian seasoning, salt and pepper to the pot then cook for 7 minutes to warm.
- Break the lasagna noodles into 2-inch pieces. Add the noodles to the pot, cover and cook 5 minutes more or until the noodles are cooked. Garnish with fresh basil and serve!
Instant Pot Instructions
- Sauté the vegetables with the olive oil and splash of broth using the sauté function.
- Add the ground turkey to the pot. Cook the meat until no longer pink while breaking it up with a spatula.
- Add the remaining ingredients including the lasagna 2-inch pieces to the pot. Place the lid on the Instant Pot, turn the valve to sealing. Cover and cook on high pressure for 3 minutes.
- Allow the pot to naturally release for 5 minutes before turning the valve to venting. Remove the cover, garnish with basil and serve!
Slow Cooker Instructions
- To make gluten free lasagna soup in a slow cooker, place all the ingredients in a slow cooker except the noodles. Cover the pot and cook on low for 6-8 hours or on high 4-6 hours.
- The last 30-minutes of cooking, place the noodles in the pot to cook. Stir the ingredients and break up the meat if needed. Garnish with basil and serve!
Video
Notes
- When it comes to any pasta, I always recommend my clients choose one that is higher fiber. Chickpea pasta, lentil pasta, black bean pasta or a whole grain pasta that has protein like protein + Barilla.
- If you love cheesy deliciousness, top your bowl of soup with some grated Parmesan cheese right before you serve.
- Avoid cooking the pasta for too long. Take the pot off heat when the pasta is still a bit undercooked- the residual heat will cook it perfectly!
- You can use other ground meats in place of ground turkey in this meal. I recommend using 93/7 ground beef or ground chicken.
- One servings equals 1/6th of the recipe as there are 6 servings for this entire recipe.
Nutrition
Hi Megan. I made this yesterday for my family and we all loved it. Thank you so much.